MAIN DISH RECIPES

Homemade Shake and Bake

Updated

A pantry-ready homemade shake and bake mix of crushed cornflakes, beef bouillon, onion, garlic and herbs that gives oven-baked chicken a crunchy coating without frying.

Prep
10 min
Cook
25 min
Total
35 min
Yield
About 4 cups mix (8 portions, each coats about 1 pound of chicken)
Illustration of Homemade Shake and Bake
AI-generated illustration, not a photo of this recipe.

This seasoned crumb mix is a homemade take on the boxed coating many of us grew up shaking onto chicken. Crushed cornflakes give it a sturdy crunch that holds up after baking, while crumbled beef bouillon, onion and garlic powder, sage, parsley and paprika bring the savory flavor. It is a classic from the KitchenSimplicity archive.

One batch makes eight portions, and each portion coats about a pound of chicken, so it is handy to keep a jar in the cupboard for busy weeknights. Use it on boneless breasts, tenders, nuggets or bone-in pieces, then slice the chicken over salads, tuck it into buns or wrap it in tortillas.

Tips

  • Store the dry mix in a sealed container in a cool, dark cupboard for up to 3 months.
  • Thick chicken breasts cook more evenly if you pound them to an even thickness or slice them in half horizontally before coating.
  • For a different crunch, swap part of the cornflakes for panko breadcrumbs.
  • The coating also works on thin pork chops; bake them at 400°F until they reach 145°F inside.

Homemade Shake and Bake

Prep
10 min
Cook
25 min
Total
35 min
Yield
About 4 cups mix (8 portions, each coats about 1 pound of chicken)

Ingredients

  • For the coating mix:
  • 9 cups (about 250 g) cornflakes cereal (makes about 4 cups crumbs)
  • 2 beef bouillon cubes, crumbled
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 2 teaspoons dried sage
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • To cook one portion:
  • 1 pound boneless, skinless chicken breasts, tenders or pieces
  • 1 to 2 tablespoons milk or olive oil, optional, to help the coating stick
  • 1/2 cup coating mix

Steps

  1. Put the cornflakes, crumbled bouillon cubes, onion powder, garlic powder, parsley, sage, paprika, pepper and salt in a food processor and pulse until the cereal is reduced to fine crumbs. If you do not have a food processor, crush the cornflakes in a sealed zip-top bag with a rolling pin, then stir in the seasonings.
  2. Transfer the mix to an airtight jar or container. This makes about 4 cups, or eight 1/2-cup portions.
  3. To cook, heat the oven to 400°F and line a rimmed baking sheet with parchment or foil.
  4. Pat the chicken dry. For a coating that clings better, toss the pieces with a tablespoon or two of milk or olive oil first.
  5. Pour 1/2 cup of the mix into a bag or shallow bowl. Add the chicken a few pieces at a time and shake or press until each piece is evenly coated. Discard any mix that has touched raw chicken.
  6. Arrange the chicken on the baking sheet with space between the pieces. Bake until the coating is golden and the thickest part of the chicken reads 165°F: about 10 minutes for nuggets, 10 to 15 minutes for tenders, 20 to 25 minutes for boneless breasts or stuffed breasts, and about 45 minutes for bone-in pieces.
  7. Let the chicken rest for a couple of minutes before serving so the coating can crisp up.

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